Chewy Dark Chocolate Gingerbread Cookies

During Christmas, my favorite cookie to make (and eat) are Chewy Chocolate Gingerbread cookies but this was before switching to the Paleo lifestyle. With that being said I was on a mission this year to make a version of my favorite cookie…. but Paleo-ized. I have to say the results sent me to dreamland. After taking the first bite and proceeding to eat the cookie in record time I didn’t miss the “old” version at all! That says a lot and I bet if you made these for your friends and family they wouldn’t believe you that they were Paleo. In that case, don’t even tell them…it’s your little secret. That’s what I did when my husband bit into one and proceeded to say….oh wow these are good. However, my husband knows all too well if I bake these days it’s most likely Paleo and he was then pleasantly surprised. Maybe I might convince him on walking down the Paleo road after all. Hmmmm…..might have to take a little more work, perhaps more of these cookies. Only kidding here folks as we all know these little cookies are a special treat. And since it’s the holidays, a special treat is in order. Now for those of you that prefer a crispy and crunchy cookie, these aren’t for you at all. These are what the title says….chewy! And very soft. Which in my opinion is the way a cookie is supposed to be….like I’ve said in the past when sharing other chewy and soft cookies.

In a small bowl, whisk together all the dry ingredients (almond flour/meal through cloves). Add dry ingredients to the date mixture and process mixture until well combined, scraping the bowl as needed. Stir in dark chocolate.

Spoon tablespoons of dough onto prepared baking sheet. Leave at least an inch and half of room for the cookies to spread.

Bake 8-10 minutes until puffy. The cookies will be soft but will harden slightly when cooled. Cool the cookies on the baking sheet for 10 to 15 minutes before removing. Release the cookies from the pan with a spatula.

These cookies are best kept in the refrigerator (if not eaten right away) or they freeze well.

These are outstanding! No need to add the maple syrup! Mine did not spread, but I think it might be because I let them stand as dough for too long. What a great combination! They are going to be a huge hit this Christmas! Thank you!

Hi Heather,
These were my favorite cookies I made last year and I’m so excited to make them again this season!

A couple of questions though, as I need to make some tweaks due to aversions/sensitivities

If I sub sunflower for almond flour, will they still turn green even though they are so dark? Also, would cashew flour work in place of almond? I know cashew doesn’t sub as well usually and tends to fall apart and I’ve not experimented much with it, but just wondering if that could work too. I’m going to test a few small batches and find out…fingers crossed! But your feedback is appreciated if you get to it!

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Hi I'm Heather, the voice and girl behind Multiply Delicious, a blog where I share my passion for cooking and baking Paleo. I'm a certified Holistic Nutritionist and committed to educating others on how Paleo can help to live a healthier lifestyle.